This is adapted from Shannon Hayes' great book Long Way on a Little, which is about making the most of local and organic meat - if you're a meat-eater, I can't recommend it enough. We roast a chicken every week or so, and this is a great recipe for leftovers, especially in the summer when you may not want to make soup. Of course, you could cook up some chicken (or turkey) especially for the purpose - it's good enough to warrant that. This tastes best if it has a chance to sit for half an hour or so to let the juices mingle.

Peel the garlic and blanch in boiling water for about 5 minutes, until tender. This tames the bite and makes it sweet and nutty.

Combine everything except cheese in a salad bowl and mix together. Let sit in the fridge for half an hour, stirring once or twice. The tomatoes and zucchini should release enough juice to make a nice dressing; if it seems dry, add some olive oil. Enjoy!